Arugula with Rigatoni with tomato sauce was a standby on the old Nichols Garden Nursery website. I’m starting to catalog these for easy reference on this blog.
When you have arugula or “garden rocket” growing, try this delicious pasta recipe. The arugula flavor mellows when combined with the hot pasta and rich sauce. If arugula is starting to bolt and becoming strongly flavored try this dish.
Arugula & Rigatoni with Tomato Sauce
4 cups arugula leaves washed, drained and trimmed
1 pound uncooked rigatoni pasta
2 cups chopped fresh or canned tomatoes
3 garlic cloves pressed or minced
2 tablespoons olive oil
1 bay leaf
2 tablespoons chopped fresh basil or 2 teaspoons dried
salt & pepper to taste
Tear washed and trimmed arugula into generous bite-sized pieces and toss into a large, shallow, heat resistant serving dish. Cook pasta in a large pot of boiling water until barely tender. Remove and drain. While the pasta is cooking prepare this easy tomato sauce: Heat olive oil and stir garlic around until softened and fragrant. Add tomatoes and seasonings and heat to a simmer. Remove bay leaf. Combine the hot, drained pasta with the tomato sauce and pour over the bed of arugula. Lightly toss all together and quickly serve with grated parmesan cheese. Serves 4-6.
Growing arugula: a small packet of seed will provide many harvests of arugula. Start sowing every two to three weeks beginning in spring. When summer heats up make your plantings in semi-shade or just move your container from full sun. Arugula will keep growing until frost and the flowers are also good for garnishing and salads.